40 Mumbai foods we can't live without

The history of food in Mumbai is closely linked to the growth of this city from fishing village tomegapolis. As wave after wave of immigrants from all over the country came with dreams of gold intheir eyes, they brought their culinary treasures with them. The result? A smorgasbord of cookingstyles and street food that reflects our cosmopolitanism as much as our carbohydrate-fueled workethic.

Here's Megapolis cheats a sampling of 40 must-try foods that define Mumbai's food culture, withMuslim, Gujarati, Goan, Coastal, South Indian, Parsi and of course local Maharashtran influences.

Parsi akuri, Mumbai's scrambled eggs. 1. Akuri on toast

Move over scrambled eggs, the Parsi Akuri cometh. Rated as one of the great Parsi dishes, everyfamily has its own special way of making this breakfast meal. Though variations of the ingredientsare vociferously debated, Akuri is usually made by scrambling eggs with onions, tomatoes (or evenraw mangoes when in season), red chilli powder, green chillies and topped with fresh coriander.Others add milk, jeera (cumin) powder, curry leaves and even ginger and garlic paste.

Try the Akuri on Toast at Jimmy Boy, 11 Bank Street, Vikas Building, Off Horniman Circle, Fort. Tel:+91 (0) 22 2266 2503

2. Baida roti

This one is an interesting envelope. Spiced meat -- chicken or minced mutton, even bheja (brain) --and whipped eggs with masala-fied fried onions enveloped in a square shaped dough and pan fried.Though served with sliced onion rings and green chutney, they're delicious even withoutaccompaniment.

A lot of people swear by the Baida Roti at Bade Mian, Tullock Road, Behind Taj Mahal Hotel, Apollo

Bunder, evenings only. Tel: +91 (0) 22 2284 8038 Batata vada, aMumbai icon.3. Batata vada

Whether it's for breakfast, teatime, or anytime, one thing is for sure, Mumbaikars can't live withoutthe Batata Vada bite. This well-liked fast food dumpling is made by mashing boiled potatoes withgreen chilies, ginger, garlic, lime juice, turmeric, and fresh coriander, then dipped in a besan (gramflour) batter and deep fried. It's served either with a green chutney or fried green chillies.

Virtually every street corner will have an outstanding Batata Vada seller but it's hard to beat theones made at Shrikrishna, near Chabildas High School, Dadar Market.

4. Butter chicken

This ubiquitous dish traces its roots to the days of the Mughals when calorie counting was a thing ofthe future. This must-order dish when Indian families go out for dinner is made from chunks ofchicken, marinated overnight in a yogurt and spice mix that includes ginger garlic paste and limejuice. It is then grilled or pan-fried. An ultra rich sauce made with butter, tomato puree, cumin,garam masalas and fresh cream is then poured over it. Best had with Indian breads like rotis, naanor parathas. Don't confuse it with chicken tikka masala, which is a story for another day.

While available at every kind of eatery, the butter chicken at Punjab Grill is worth dying for. Level 3,Palladium Mall, Phoenix Mills, Lower Parel. Tel: +91 (0) 22 4347 3980

The classic Bombay Sandwich.5. The Bombay sandwich

This street side invention is a combination of the most unlikely ingredients. Lavishly buttered whitebread and sandwiched between them thin slices of beetroot, boiled potatoes, cucumbers, tomatoes,onion rings, and mint chutney. Cut into four triangles so that you can handle all the layers without

spilling them, you get the most refreshing tangy taste, after each bite. A toasted version steams upthe vegetables inside and adds another dimension. Truly, there is no other sandwich quite like it inthe world.

Though widely available through out the city, try it at Amar Juice Centre, near Cooper Hospital, opp.Juhu Galli. Or the Mafco Stall outside Worli Dairy on Worli Sea Face.

Bheja fry, fried brain, not for the weak hearted. 6. Bheja fry

Bheja, or goat brain, sautéed with tomatoes, onions, turmeric, green chillies, spices and garnishedwith fresh coriander, is a staple of all those with hardcore carnivorous leanings in the city. Eatenwith a roti (Indian bread) or pao, this melt in the mouth dish has a rich Muslim heritage behind itand you often find that one plate is not enough.

Radio Restaurant, 10, Musafir Khana, Palton Road, Tel: +91 (0) 22 2261 7171, serves up a reallygood Bheja Fry.

Fried Bombil aka Bombay Duck.7. Bombil fry

Bombil, or Bombay Duck, is a fish (and not a duck) found in plenty in the waters around Mumbai. Afisher folk favourite, Bombils are flattened, then dipped in a spice-filled besan (gram flour) batterand fried. This crunchy-on-the-outside and mushy-soft-on-the-inside fish dish can be eaten on its ownas a starter, or as a main course with chapattis.

Gajalee restaurant does a mean Bombil Fry. They have branches at Hanuman Road, Vile Parle (E),Tel: +91 22 26114093. And at Phoenix Mills, Lower Parel, Tel: +91 22 2495 0667

8. Brun maska

You may wonder how bread and butter can become such an iconic union. But it's not merely breadand this is not merely butter. It's brun or gutli pao -- a local bread that is unique to Mumbai -- andit's crisp and hard and crumbly on the outside and soft inside. The Brun is then sliced and lashings ofbutter are applied lavishly. Some even sprinkle quite a bit of sugar. It is usually accompanied by thesweet Irani chai. Dipping the brun maska in the chai is the only way to eat it.

Available at most Irani restaurants, the Brun Maska at Kyani & Co is historic. 657 Jer Mahal Estate,Opp. Metro Cinema, Dhobi Talao, Tel: +91 (0) 22 2201 1492. Also try it at B Merwan, Opp. GrantRoad Station (E), Tel: +91 (0) 22 2309 3321

Bhel puri at the Taj Hotel.9. Bhel puri

The most commonly sold chaat on the streets of Mumbai, every bhel walla will have his ownmatchless blend and a considerable 7pm fan following. While the ingredients -- puffed rice, papadi(small crisp deep fried flour puris), sev, onions, potatoes, raw mango and sweet and sour chutney --remain the same, it is the proportions in which they are thrown together on the street side thatmakes the difference.

Bhel puri is available everywhere. The stalls at Chowpatty and Juhu beaches draw throngs of die-hard fans. But if you want a bhel puri with ambience, try it at Sea Lounge, Taj Mahal Hotel, ApolloBunder. Tel: +91 (0) 22 6665 3366

10. Chicken mayo roll

Almost every school or college canteen serves it. Most single screen cinema houses showing Englishmovies display it during the interval. Most bakeries will have their version, neatly wrapped incellophane, at the counter. Some grocery stores in up market areas stock it along with grain andrice. It's hard to believe that plain boiled chicken doused in sweet-ish mayonnaise with a celery leaffor dressing, all wrapped up in a bread roll can be so popular in a spice loving city. But it is.

One of the creamiest chicken mayo rolls can be had atParadise, Sindh Chambers, Shahid Bhagat Singh Road,Colaba, Tel: +91 22 22832874. Or try it at Candies, MacRonells, 5A Pali Hill, St. Andrews Road, Bandra (W). Tel:+91 22 26424125

11. Chicken manchurian

Here's a dish that even the Chinese over on the mainlandhaven't heard about. Snigger, snigger. Yet it's on themenu of the roadside handcart Chinese food hawker andthe Chinese restaurant in the fancy five-star hotel.Chicken manchurian, a phrase that has come to be theface of Chinese food in India, is nothing but deep-friedbatter-coated chicken cubes in an onion, green chillies,

garlic, vinegar and soy sauce gravy. Eaten with rice, it never fails to get a sigh of contentment fromthose partaking of this gastronomic oddity.

If you want to taste the real thing, try it where it was created, China Garden, Om Chambers, KempsCorner. Tel: +91 (0) 22 2363 0841

Trishna's butter pepper garlic crab.12. Butter garlic crab

It doesn't trace its roots to Chinese, Continental or Indian cuisines. It comes from Butter Land, animagined place that thrives on the premise that anything tastes great with melted butter. Adelicious, simple dish, a big crab is drowned in tons of butter garlic sauce that seeps into every nookand cranny and coats every morsel of the flesh. Crack open the crab and take a bite. You'll knowimmediately that sweet crabmeat and butter with a twist of garlic is a combination made by gods.

The best butter garlic crab can be found at Mumbai's most famous seafood restaurant. Trishna, SaiBaba Marg, Near Rhythm House, Kala Ghoda, Fort. Tel: +91 22 22703213

13. Dhoklas and farsaan

These popular snacks are so integral to food loving Gujaratis that no meal is complete without them.And when traveling abroad, they don't leave home without a little parcel tucked away in theirluggage. Dhoklas or 'khummun' are made from the fermented batter of chickpeas, steamed and then

spiced with chillies and ginger and tempered with mustard seed. Farsan, a broad term for savoriesencompassing sev and gathiya are crisp deep-fried spiced gram flour creations in pasta like shapes.

Several stores stock these popular snacks. But try them here: Chedda Dry Fruits & Snacks, 41 RidgeRoad, Walkeshwar. Tel: +91 22 (0) 2369 9442. Dave Farsan Mart, 10 Babulnath Road, nearChowpatty. Tel: +91 (0) 22 6657 8311. Go-Go Snacks, Bhavan's College Lane, Chowpatty. Tel: +9122 (0) 2361 9968.

Falooda, a desi dessert.14. Falooda

This adaptation of a Persian dessert was brought to India by the Mughals. A rich drink, Falooda isvermicelli mixed with milk, almonds, pistachios, a bit of rose syrup and the key ingredient -- sabza orbasil seeds -- topped up with two scoops of ice cream. Refreshing, rosy, energizing, it's a great pick-me-up on a hot day.

Badshah, at 152/156 LT Marg, Opp. Crawford Market. Tel: +91 (0) 22 2342 1943, has a reputationfor their falooda.

15. Fish and prawn curry

These two dishes are as old as Mumbai herself (remember, this city started off as a fishing villageunder various kings and sultanates until the Portuguese and English discovered it in 1534). Thiscoconut-based light curry can be prepared using a variety of fish or prawn. But the most popularcurries use surmai (kingfish), pomfret (butter fish), bangda (mackerel) or bombil (Bombay duck).And the only way to truly enjoy it is with par boiled country rice.

For Konkani and Malvani style fish curry go to Sadichha, B-5 Gandhi Nagar, Opp. MIG Club,Bandra (E), Tel: +91 (0) 22 2651 0175. For Karwar style fish curry there's Fresh Catch, Lt. KotnisMarg, Near Fire Brigade, Off L J Road, Mahim (W). Tel: +91 (0) 22 2444 8942

16. Frankie

Inspired by the Lebanese pita bread wrap and suitably Indianized, the Frankie, or should I say theTibbs Frankie, has satiated hordes of the hungry in search of a quick lip-smacking snack. Basically,it's a juicy naan bread with an egg coating and stuffed with mutton or chicken, rolled up andsprinkled with a unique masala that gives it its special flavor. The vegetarian option does not useeggs and the stuffings include paneer or potatoes.

Available all over the city. For a Tibbs Frankie closest to you, call +91 (0) 22 2821 4698

Locals call it the gujju thaali.17. Gujarati thaalis

In fast food terms think of this as a large, all-you-can-eat combo platter served on your table inunlimited quantities. Three types of farsan (fried snacky things with a plethora of chutneys). Twokinds of vegetables. Two kinds of lentils. Dal and kadhi (hot and spicy yoghurt based dish). A basketof different rotis and puris (deep fried breads). Two kinds of rice. Two desserts. And mango pulpwhich the purists pour all over the plate. All this for a modest price. Gasp! A note on Gujaraticuisine: most dishes tend to be on the sweet side and that makes an interesting combination with thespiciness of the food. Mumbaikers either love it or ignore it.

Try Golden Star Thali, 330 Raja Rammohan Roy Road, Opp. Charni Road Station, Girgaum, Tel: +91(0) 22 2363 1983. Or, Chetana, 34 K Dubash Marg, Kala Ghoda, Fort. Tel: +91 (0) 22 2284 4968

18. Kheema pao

Minced mutton cooked with onions, garlic, tomatoes, chillies and spices takes on many avatars here.In its original form, it is refereed to as plain Kheema. Topped with a crisply fried sunny side up egg,it is called kheema single fry. And scrambled with eggs, it is called ghotala. And all three are besteaten with Mumbai's signature pao bread bun. Traditionally a breakfast dish, it is now eaten at alltimes of the day or night.

Try it at Stadium Restaurant, IMC Building, Veer Nariman Road, Churchgate, Tel: +91 (0) 22 22046819. Or at Olympia, Rahim Mansion, 1 Shahid Bhagat Singh Road, Colaba, Tel: +91 (0) 22 22021043.

Grilled kebabs are a staple. 19. Kebabs

While the kebab per se may not be unique to Mumbai or the region, a few varieties that emerged

from the Bohri Muslim community are truly unique. Gurda (kidney) and kaleji (liver) top this list.Charcoal grilled, they go great with freshly sliced onions and a squeeze of lime.

Try it at Ayubs, on the street behind Rhythm House, Kala Ghoda, open only in the evenings. The bestbeef kebabs are to be found at Sarvi, 184/196 Dimtimkar Road, opposite Nagpada Police Station,Byculla (W). Tel: +91 9833 533 305. And for some outstanding north west frontier style Kebabs, goto Peshawari, ITC Grand Maratha, Sahar Road, Andheri (E), Tel: +91 (0) 22 2830 3030

20. Kolhapuri mutton

The hotter the temperature of a city, the hotter the food. And it's true of this mutton dish that has itsroots in Kolhapur, a city in the south of Maharashtra. It comes in two coconut based gravyvariations. The nuclear strength version is called Tambda Rassa (a red chili spiced extravaganza).And the milder version is called Pandhara Rassa (yoghurt, cashew nuts and raisin embellished). Bothgo well with either rotis or rice when you're in the mood for a feast.

Taste the heat at Purepur Kolhapur, 1, Aditya Apartments, Parleshwar Road, Parleshwar Mandir,Vile Parle (E). Tel: +91 (0) 22 2613 4569

Maharashtran style kanda poha.21. Kanda poha

A must-have in Maharashtrian families, you will rarely find a badly made kanda poha dish. Thissimple, easy to make snack is made with kanda (onions) and poha (flaked rice) mixed with choppedpotatoes and green chillies, sometimes even peas. Tempered with mustard seeds and garnished withfresh coriander and a squeeze of lime, it lights up dull days. And cements the many days in amarriage together.

Try it at Aswad, L J Road, Opp. Shiv Sena Bhavan, Dadar (W). Tel: +91 (0) 22 2445 1871

22. Misal pao

Quintessentially from Pune, this rustic dish is made from a mix of curried sprouted lentils, toppedwith batata (potato) bhaji, poha (rice flakes), chivda, farsan, raw chopped onions and tomato. Thishot and spicy dish is eaten with pao bread. To cut the fire, add some yogurt.

A good version can be found at Vinay Health Home, 71/83, Jawahar Mansion, Fanaswadi-Thakurdwar Corner, Girgaum. Tel: +91 (0) 22 2208 1211

23. Modak

A Maharashtrian sweet prepared during the Ganesh festival around August, modak is offered to LordGanesha, the elephant-headed god, because it is his favorite sweet. Wheat flour dough kneaded withmilk, stuffed with grated coconut and mixed with sugar or jaggery. Shaped like a teardrop andsteamed or fried. Typically 21 are made as an auspicious offering to the god and tons more for therest of the family. It's a pity that it's made only once a year and in this region.

Some sweet shops do keep modak during the festival season but it is made of khoya (thickened milk)and is not the real thing. For that, you'll have to drop into a home that is celebrating the festival.

24. Mutton dhansak

Representative of Parsi cuisine, the mutton dhansak falls in the category of soul food. It is muttoncooked till tender in a lentil dal laden with Megapolis cheats spices. And it is eaten with brownedrice topped with deep fried onions, garnished with mutton kebabs and sprinkled with a crunchy mixof chopped raw onions, raw tomatoes and coriander. And the aftereffects are usually exhibited in asound afternoon nap.

This rich dish, outside of a home, is best had at Ripon Club, 123A MG Road, Opp. BombayUniversity, Fountain. Find a member to take you there. Failing which, go to Britannia, WakefieldHouse, 11 Sprott Road, Ballard Estate. Tel: +91 (0) 22 2261 5264

Mutton sukke is without gravy.25. Mutton sukke

Mumbaikers break out into sweat over this Malvani-style mutton dish. Chunks of mutton on the bonemarinated in a hot Malvani masala and fried with onions and garlic and red chillies until everythingbrowns and the meat is tender. It can be eaten with chapattis or wadé, rice flour pancakes.

Try it at Jai Hind Lunch Home, 6 Mantri Corner, Gokhale Road South, Dadar. Tel: +91 (0) 22 24314256

26. Patra ni machhi

Another top of the line Parsi dish. This is freshly caught pomfret, marinated in a chutney thatincludes grated coconut, green chillies, fresh coriander and mint leaves, cumin, sugar, lime and salt.It is then wrapped in banana leaf and steamed for about ten minutes. Gently unwrap and consumequietly, close your eyes and savor the flavor of a culinary culture that will fill your senses.

A very good patra ni machhi can be had at Ideal Corner, 12/F/G, Hornby View, Gunbow Street, Fort.Tel: +91 (0) 22 2262 1930. Only available on Saturdays.

Pao bhaji off the street.27. Pao bhaji

This specialty dish from the by-lanes of Mumbai has mashed steamed mixed vegetables (mainlypotatoes, peas, tomatoes, onions and green pepper) cooked in spices and loads of butter. It is eatenwith pao, which is shallow fried in even more butter and served with chopped onions. Sometimescheese and paneer (cottage cheese) are added. People from all over India come to Mumbai to eatpao bhaji.Â

Though widely available at local restaurants, try the sinful pao bhaji at Sardar, 166A Tardeo RoadJunction, Opp. Bus Depot, Tardeo. Tel: +91 (0) 22 2353 0208

28. Prawns koliwada

Contrary to popular belief that this dish originated on the Konkan coast, it is actually a very Mumbaidish and the story goes that it was created in the Sion fishing village, or koliwada, by -- and here'sthe twist -- a north Indian immigrant from Punjab. These deep-fried prawns marinated in a batter offlour, spices and ginger garlic paste can be identified by their signature red color. And they arecrunchy yet melt in the mouth. Pick the smaller sized prawns, they taste better.

Try the real thing at Hazara, GTB Nagar, Near the Gurudwara, Sion (W). Tel: +91 (0) 22 2409 2617

Nalli nihari, a Muslim specialty.29. Nalli nihari

The phrase "breakfast like a king" gets taken to another level when you dig into a plate of Muslimnalli nihari. You could probably fight a war after this power meal made of soft and tender muttonshanks in a rich, greasy gravy filled with marrow and steeped in spices, the flavors exploding withdelight. A crisp roti makes for the perfect accompaniment. Can you stomach this for breakfast?

The best Nalli Nihari can be had at Noor Mohammadi, 179 Wazir Building, Abdul Hakim NoorMohammadi Chowk, Bhendi Bazaar. Tel: +91 (0) 22 2347 6188. Just make sure you reach beforenoon or you may leave disappointed.

30. Puran poli

A festive dish made by Maharashtrians and Gujaratis especially during Holi (to celebrate the end ofthe winter season) and Dussehra (to celebrate the triumph of Lord Ram over the demon Raavan). Itis made by simmering chana dal (yellow gram) with sugar or jaggery (molasses or gur) till it driesup, and then hand-ground to smoothen it out. Nutmeg and cardamom powders are the flavorings.Palm sized balls of this paste are stuffed into wheat flour dough and rolled out to be roasted on atawa frying pan with a little ghee (clarified butter). Do add a lot of ghee when you're eating them,they taste tops then.Â

Puran polis can be found in some grocery stores but they are a poor mass produced version of thereal thing. The real ones can only be found in a Maharashtrian or Gujarati home.Â

31. Ragda pattice

This twin delight is a combination of ragda, soft spicy rugged flavored chickpeas, and pattice,mashed potatoes shaped into fat patties and fried. The ideal way is to eat it is to crush the ragdawith the pattice and pile on the accompaniments -- finely chopped onions, tangy tamarind sauce andfiery green chutney. Mash it all up and dig in for the true flavor of Mumbai.Â

A favorite street food, it is part of the chaat family and is commonly found all over. A good place totry it is Kailash Parbat, Sheela Mahal, 1st Pasta Lane, Colaba. Tel: +91 (0) 22 2284 1972

Sabudana vada is fasting food. 32. Sabudana vada

For Maharashtrians, sabudana vada is the traditional 'upvas' or fasting food and the really hardcorefolk fast up to four times a week. And the good news is that the restaurants never fail to oblige withhot crisp sabudana vadas for those who don't have the time to make it at home. Sago is soaked untilit puffs up. Crushed boiled potatoes, green chillies, coriander leaves and salt are kneaded in. Theyare then fashioned into palm-sized patties and deep fried until they turn crisp and golden. And thenone bite leads to another and another.

Sabudana vadas are available at most Udipi hotels and roadside stalls. But try the ones at the R KStudio Canteen, Chembur. They are really special.

33. Samosa

It's best to bite into a hot one, hiding under a street stall during a typical Mumbai monsoondownpour. When you go through the crisp crust, you meet the steaming and savory-with-a-hin--of-sour chunks of spiced potatoes and peas. Lovingly shaped into triangles and deep fried, thesecalorie busters are worth the one week that you'll need on the treadmill to work it off. But a samosacan also give you heart at that last leg of your day when transport is not in sight, it's dark andthere's a long way home.

You can ask for Guru Kripa samosas at many stores across Mumbai. Or go to the original Guru KripaHotel, 40, Guru Kripa Building, near SIES College, Sion. Tel: +91 (0) 22 2407 1237

Mumbai's favorite sizzler from Kobe.34. Sizzlers

As kids, a sizzler was part of the "growing up in Mumbai" experience. The sight of a sizzler arrivingat your table, like an old steam engine, sizzling and steaming and spluttering to a halt in front ofyou, was an exciting experience. A combination of grilled meats and vegetables served on what lookslike a hot chunk of black iron, with a side of mashed potatoes or fries and gravy. Sizzlers come inseveral vegetarian options too. Long lines at restaurants are a testimony to its enduringpopularity.Â

Give sizzlers a try at places synonymous with the word. Such as Kobe, 13/14 Sukh Sagar, HughesRoad, Opera House. Tel: +91 (0) 22 23632174. Or Yoko, West View, S V Road, near Akbarally's,Santacruz (W). Tel: +91 (0) 22 2649 2313Â

Pork sorpatel, a Goan delicacy. 35. Sorpatel and vindaloo

These Goan specialties set your taste buds on fire and grandmothers are rumored to pass out feni

shots (a strong Goan brew made from palm or cashew nuts) to douse the flames. The sorpatel has allparts of the pig, including its blood, in the recipe. And the vindaloo is made with chunks of fatty porkmeat cooked with spices, red chillies and lots of vinegar. Ideally, they are eaten the next day, afterhaving spent the night soaking in all the juices and flavors.Â

Try sorpatel, vindaloo and other Goan delicacies at City Kitchen, 301 Shahid Bhagat Singh Road,Fort. Tel: +91 (0) 22 2261 0002. Or, New Martin Hotel, 11 Glamour House, Strand Cinema Road,Colaba. Tel: +91 (0) 22 2202 9606

36. South Indian 'meals'

"Meals Ready" is a common sign found outside South Indian restaurants. In front of Udipi hotels, aeuphemism for all south Indian cuisine, it means vegetarian meals laid out on a thaali, a stainlesssteel plate, or on a traditional banana leaf. A couple of vegetables, sambar (spicy and sour lentils andvegetables boiled with masalas and spices), rasam (a hot and fiery lentil soup-like dish) and curds(yoghurt) served with heaps of rice and eaten in that order. A non-vegetarian version of the 'Meals'can be found in 'Military' hotels.

Try the 'meals' at this 68-year-old haven: Rama Nayak's Udipi Shree Krishna Boarding, bang outsidethe Matunga (E) station. Tel: +91 (0) 22 2414 2422

Zhunka bhakar. 37. Zhunka bhakar

This dish has deep roots in the farming and working class communities of interior Maharashtra.Considered the common man's food, a political decision was made at the highest echelons ofgovernment to make it available everywhere. Overnight, thousands of zhunka bhakar stalls opened,none pricing it more than Rs 10. Traditionally, the zhunka is made using chopped onions temperedwith mustard seeds and kadipatta leaves mixed with chickpea flour and is dry. It is eaten with jowar(millet) bhakri or roti.Â

Try the stalls opposite Chhatrapati Shivaji Terminus (originally called Victoria Terminus) and BMCHeadquarters.

38. Varan bhaat

If you wanted to name one truly soul satisfying food of Mumbai city, then this would be it. Thesimple and truly humble dish is made by lightly tempering cooked-till-soft toor dal (a lentil) withghee (clarified butter), turmeric and cumin powder. Served over steaming hot rice, or bhaat, itassumes magical, mythical proportions.Â

A staple in Maharashtrian homes, that's really where you should be eating it. But do give DivaMaharashtracha a try. T H Kataria Marg, Mahim. Tel: +91 (0) 22 2445 4433.

Fresh, steamed, healthy South Indian idlis.39. South Indian tiffin(idlis and vadas)

What started as tiffin in British India -- a light meal that was had between meals -- has become arage all over the country. And especially in hard working Mumbai. Here you will find a South Indiantiffin available every half a kilometer and at any time of day or night. These steamed (idlis) or fried(vadas) dumplings made with multi-grain lentil batter are best scooped up with coconut chutney ordunked into hot sambar (spicy and sour lentil and vegetable soup, boiled with masalas and spices).Â

The finest South Indian Tiffin can be found at Madras Café (+91 (0) 22 2401 4419), Anand Bhavan(+91 (0) 22 2401 5745) and Idli House (+91 (0) 22 3246 0111), all located around King's Circle,Matunga.

The vada pao is a Mumbai icon. 40. Vada pao

In the vast fast food world of Mumbai, this is the tastiest "cutlet in a bun" by a mile. And no, it's notavailable at McDonald's. Every Mumbaiker's favorite on-the-go snack, the vada pao satiates millionsevery day. And the recipe, hard to duplicate because each stall owner has his own secret ingredient,uses a combination of boiled potatoes mashed with fresh coriander, green chillies, a bit of gingerand sometimes garlic, made into palm-sized balls, dipped in a chickpea flour batter and deep friedtill golden. They are stuffed into a pao, which has been applied with a layer of spicy green chutneyand a fiery red garlic crush. Tastes best when eaten hot.

It's a crime to eat vada pao anywhere else but on the street. Try Ashok Satam's Stall, on the FloraFountain side of the Central Telegraph Office (CTO), Fort.